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Food Authenticity and Traceability (Woodhead Publishing in Food Science, Technology and Nutrition)

Format Post in BY Edited By Michele Lees

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The ability to trace and authenticate a food product is of major concern to the food industry. The Author of this Book is Edited By Michele Lees The Author of this Book is Edited By Michele Lees This important topic is reviewed extensively in Food Authenticity and Traceability. Array ISBN . Array ISBN . Food Authenticity and Traceability (Woodhead Publishing in Food Science, Technology and Nutrition) available in English. The first part of the book deals with analytical techniques applied to food authentication, with chapters on both established and developing technologies, and discussions of chemometrics and data handling. Food Authenticity and Traceability (Woodhead Publishing in Food Science, Technology and Nutrition) available in English. Part 2 relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals, and wine. The final section reviews traceability in detail, examining the development of efficient traceability systems and their application in practice to animal feed and fish processing

Food Authenticity and Traceability (Woodhead Publishing in Food Science, Technology and Nutrition)

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